4 servings Prep: 15 mins, Cooking: 15 mins
For a more filling meal - add a wrap or toasted pita.
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|2 cup||chicken — cooked and shedded|
|1 cup||cabbage — baby, shredded|
|2||spring onions — sliced|
|2||carrots — grated|
|1||cucumber — sliced into strips|
|1/2 cup||fresh mint — roughly chopped|
|1/2 cup||fresh coriander — chopped|
|2||vinegar — rice wine|
|1||garlic — cloves, mashed|
|1||soy sauce — low sodium|
|3||peanuts — chopped|
|fresh chillies — sliced|
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Combine all the dressing ingredients and whisk well until the sugar has dissolved.
Add the shredded chicken to the dressing, give it a good mix and let the chicken soak in the dressing while you prepare the rest of the ingredients.
Once the salad ingredients have been prepped, combine them in a bowl and top with the dressed chicken.
Toss the salad gently until combined, sprinkle with the peanuts and chilli and serve.
Reprinted with permission of Heinstirred.
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